Blood Orange & Cardamom Cake

Method Preheat the oven to 180C / Gas 4

Grease a 20cm round cake tin with some rapeseed oil and line the bottom and sides with non-stick baking paper. Allow the paper to come above the sides of the tin creating a collar.

Combine the polenta, ground almonds and baking powder in a bowl.

Beat the eggs and sugar together using an electric mixer, until foamy. Continue beating in the Cardamom Spice Drops and rapeseed oil. Grate in the zest of the blood oranges and mix in.

Squeeze the juice from the blood oranges into a separate bowl reserving 3 tablespoons of the juice for the glaze. Beat the remaining juice into the egg mixture. © childsdesign Stir in the yogurt then the dry ingredients. Ingredients (serves 6-8) Mix carefully until completely combined. • 5 tbs natural yogurt Pour into the lined cake tin and bake in the oven for • 175g polenta 40-45 minutes or until a cocktail stick inserted in the • 50g ground almonds centre comes out clean. • 1½ tsp baking powder • pinch salt Leave to cool in the tin for 5 minutes before turning • 3 eggs out on to a wire rack. • 150g caster sugar • 5 tbsp cold pressed rapeseed oil • 10 drops Cardamom Spice Drops Make the glaze by mixing the blood orange juice, • 3 blood oranges orange flower water and caster sugar together until the sugar is dissolved. For the glaze • 3 tbs blood orange juice While the cake is still warm prick the top of the cake • 1½ tsp orange flower water with a cocktail stick and spoon over the glaze. • 3 tbs caster sugar You may need to place a plate underneath to catch any juices which drip through.

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